Cinnamon Scones

Knowing my favorite time of year is just around the corner and lately the weather has been feeling more like fall, the flavors of the season are on my mind and that's all I can think about!  These cinnamon filled and cinnamon glazed scones are everything a scone should be...tender, buttery, sweet, moist, but not cakey or muffin-like and they are filled with cinnamon!  If you don't want to glaze the scone, they are equally delicious without and make for easy reheating in the oven.     

Cinnamon Scones
recipe by Stella B's Kitchen
printer friendly version

scone:
2 cups all purpose flour
3 Tbsp sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup cold butter, cubed
1 tsp vanilla
2/3 cup buttermilk
{1/4 cup sugar in the raw for sprinkling on scones before baking, optional}


filling:
1/4 cup brown sugar
1/2 tsp cinnamon
1 1/2 tsp half & half cream, plus additional cream for brushing scones

glaze:
1 cup powdered sugar
1/4 tsp cinnamon
1 tsp vanilla
2 Tbsp half & half cream, more to thin as desired

Preheat oven to 400 degrees.  Place a sheet of wax paper on counter.  For the scones:  In a bowl, whisk together dry ingredients.  Cut butter into flour mixture with a pastry blender until pea sized crumbs remain.  Stir in vanilla and buttermilk until nearly combined with dry ingredients.  Dump out scone mixture on wax paper and roughly form a rectangle (around 4-6 inches by 10 inches).  Mix filling ingredients and spread as evenly as you can on HALF the scone dough.  Using the wax paper, fold dough in half, folding dry scone side over the scone side with the filling, sandwiching the filling.  Using your hands again, press out dough into a rectangle of roughly 6 inches by 12 inches.  With a sharp knife, divide dough into 8 squares.  Cut each square in half diagonally to make 16 triangles.  Place scones on a parchment lined baking sheet and brush with half & half.  Sprinkle with sugar in the raw, if desired.

Bake at 400 degrees for 15-20 minutes, until golden brown.  Cool slightly before glazing.  Whisk glaze ingredients until smooth and drizzle over scones.  Scones are best the day made, but can be stored in an airtight container for a day.  Refresh unglazed scones in a 325 degree oven for a few minutes until warm.  Or, freeze unbaked scones to bake at a later date.  Recipe makes 16 medium-small scones.  Enjoy!!

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If you enjoy this recipe, you may also like:

Donut Muffins

Cinnamon Brunch Cake

Whole Wheat Cinnamon Ring